There's nothing more refreshing than a stone fruit salad. Add juicy grilled chicken with stracciatella and you've got yourself a main meal.
Serves: 4
Ingredients
CHICKEN MARINADE:
2 Springer Mountain Farms Chicken Breasts, butterflied in half
¼ cup Olive Oil
2 tbsp. Lemon Juice
1 tsp. Fresh Dill
1 tsp. Dried Oregano
½ tsp. Salt
½ tsp. Black Pepper
FOR THE SALAD:
1 cup Fresh Arugula
2 Peaches, sliced into wedges
½ Pint Cherry Tomatoes, halved
1.5 cups Pitted Fresh Cherries
8 oz. Stracciatella
¼ cup Shelled Walnuts
6 - 8 Fresh Basil Leaves
2 - 3 Sprigs Fresh Thyme
Champagne or Balsamic Vinaigrette, as desired
SERVING SUGGESTIONS:
Toasted Croutons
Crispy Prosciutto Crumbles
Zest of 1 Lemon
Drizzle of Aged Balsamic Vinegar
Instructions
Whisk together all ingredients for the marinade in a large bowl, add the sliced chicken, and marinate in the fridge for a hour.
Once marinated, grill the chicken until the internal temperature reaches 165F. This should take about 10 minutes on a 375F preheated grill, flipping halfway through. Set aside to rest while you assemble the salad.
On a large platter, layer the salad ingredients in the order listed. Arrange as see you fit. Nestle the grilled chicken on top and add any desired serving suggestions.
Recipe by Slice of Jess at https://sliceofjess.com/protein-packed-summer-stone-fruit-salad/